Place the potatoes into a pot with a large pinch of salt and cover with water. Put the pot onto the stove and gently simmer until just tender, strain and set aside. Don’t refrigerate. Once cool enough to handle slice the potatoes into 2cm disks and place into a large mixing bowl.
Remove the rind from the bacon and dice. Fry in a hot pan. Once brown and crisp place in the mixing bowl leaving the rendered fat in the pan.
Remove the head from the crayfish or lobster and split the tail. Clean the vein out and fry the crayfish in the bacon pan. Cook on both sides for a total of 5 mins only. It only needs to be 3/4 cooked.
Remove the flesh from the shells and coarsely chop. The carry over heat will gently cook the flesh through, slightly opaque is good.
Shave the truffle straight in. Add the majority of the herbs - leaving some for the top when serving.
Season with sea salt and dress with a good olive oil. Serve on a large plate. This potato salad is best served at room temperature.